Sticky Black Pepper Steak With Sweet Chilli & Garlic Pak Choi

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your steak out of the fridge, let it adjust to room temperature

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a little water in a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Season one side of your rump steak[s] with a generous pinch of salt and half your cracked black pepper (you'll use the rest later!), cover in cling film and bash with a rolling pin until flat and approx. 1 cm in thickness

Once very hot, add the seasoned steak to the pan

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Once the steak is cooked, transfer to a plate to rest and reserve the pan

Wash and pat dry with kitchen paper, then cut the base[s] off your pak choi and slice in half lengthways

Heat a separate large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Remove the pan from the heat, add the halved pak choi, cut-side down, with a generous pinch of salt, then return the pan to the heat and cook for 1-2 min or until browned, then add a splash of boiled water and cook, covered, for 1-2 min further or until tender

Once tender, add your red chilli relish and roasted garlic paste and cook for 30 secs further or until sticky – this is your sweet chilli & garlic pak choi

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly!

Return the reserved pan to a medium heat

Once hot, add your hoisin sauce, gluten free soy sauce, Chinese rice wine and remaining cracked black pepper to the pan with 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water

Cook for 1-2 min or until thickened – this is your black pepper sauce

Slice the rested steak finely on a clean board